Edamame HummusMelanie Acevedo
Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.
Recipe information
Yield
Makes 8 servings
Ingredients
1 bag (12 ounces) frozen shelled edamame
3 whole-wheat pocket pitas, cut into 8 triangles each
2 cloves garlic
2 tablespoons tahini
3 tablespoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
2 large red bell peppers, cored, seeded and cut into 24 strips
Preparation
Heat oven to 450°F. Bring edamame to a boil in a medium saucepan with enough water to cover; cook, stirring occasionally, about 3 minutes. Drain in a colander and run under cold water. Bake pita triangles on a baking sheet until golden, 3 to 5 minutes. Pulse edamame, garlic, tahini, juice, oil, salt, cumin and pepper in a food processor until mixture is the consistency of guacamole; add water 1 tablespoon at a time if too thick. Cover; refrigerate until party time. Serve with pita toasts and peppers for dipping.
Nutrition Per Serving
Per serving (per 1/4 cup hummus
3 pita triangles and 3 pepper strips): 188 calories
8 g fat
1 g saturated
22 g carbohydrates
5 g fiber
8 g protein
#### Nutritional analysis provided by Self
Recipe notes
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